My wife loves scallops and she was taking a fitness class certification today. Figured I would make her favorite into a nice meal for when she got home. Decided to do bacon wrapped scallop kabobs with palmini alfredo and green beans. I did not capture all of the step by step but tried to highlight some of the things on the way.
First up I knocked out the green beans. We had these last week with a meal and were both disappointed when they were gone. Nothing super crazy here so did not capture steps. Just sauteed multi color bell peppers in avocado oil and added some chopped bacon. I pre cooked the green beans a little in the microwave and then added to the mix and cooked to finish. When close to done tossed a touch of butter in the mix with a little salt and pepper.
Next up time to make the sauce. I make this ahead as it will warm up well when needed later. I really didn't measure as I make this so much that its really just a cook by taste thing to me anymore. I did post something recently with amounts if anyone needs it I will look it up. Basic ingredients are almond flour, heavy cream, butter, garlic, parmesan and cream cheese. Today I decided to blend in gruyere and likely will do it from now on. The palmini is a pasta substitute made of hearts of palm.
Here is the palmini in a bowl. I just rinsed this really well and boiled a bit to soften to an al dente type texture.
Here we go to make the sauce , first up I added a half stick of butter with some garlic. Once it was melted and the garlic was sizzling I added almond flour until I had a nice little roux going. After that it was time to add cream, couldn't say now much :) , After that I added in a cup or so each of the parmesan and Gruyere . Last up I add in about a half block of cream cheese cut into small pieces and whisked it until it got nice and smooth.
Here we go with $30 worth of scallops. Everytime I buy them I am amazed at how much they cost but we do love them. Very simple here taking partially cooked bacon and threading it between the scallops on the skewer. Light brushing of butter and dusted with Old Bay garlic and herb blend.
Off to the grill they go for a nice hot cook over lump charcoal in the kamado. Probably only had them on for about 5 minutes per side. Brought them in and covered them for a few minutes while getting everything else ready to roll.
Earlier between other things I prepped an appetizer. Basil parmesan crisp topped with a blend of gruyere and parmesan with olive tapenade. Served with a slice of manchego cheese and some roasted Italian peppers.
Time for the money shot. All plated up and time to eat. Plating was pretty basic because we were starving and not waiting LOL.
This stuff was amazing!! The alfredo sauce was creamy and the gruyere adds a nice nuttiness to the flavor. The palmini is really good I would give it a slight edge over zoodles. Thanks for looking!!
First up I knocked out the green beans. We had these last week with a meal and were both disappointed when they were gone. Nothing super crazy here so did not capture steps. Just sauteed multi color bell peppers in avocado oil and added some chopped bacon. I pre cooked the green beans a little in the microwave and then added to the mix and cooked to finish. When close to done tossed a touch of butter in the mix with a little salt and pepper.
Next up time to make the sauce. I make this ahead as it will warm up well when needed later. I really didn't measure as I make this so much that its really just a cook by taste thing to me anymore. I did post something recently with amounts if anyone needs it I will look it up. Basic ingredients are almond flour, heavy cream, butter, garlic, parmesan and cream cheese. Today I decided to blend in gruyere and likely will do it from now on. The palmini is a pasta substitute made of hearts of palm.
Here is the palmini in a bowl. I just rinsed this really well and boiled a bit to soften to an al dente type texture.
Here we go to make the sauce , first up I added a half stick of butter with some garlic. Once it was melted and the garlic was sizzling I added almond flour until I had a nice little roux going. After that it was time to add cream, couldn't say now much :) , After that I added in a cup or so each of the parmesan and Gruyere . Last up I add in about a half block of cream cheese cut into small pieces and whisked it until it got nice and smooth.
Here we go with $30 worth of scallops. Everytime I buy them I am amazed at how much they cost but we do love them. Very simple here taking partially cooked bacon and threading it between the scallops on the skewer. Light brushing of butter and dusted with Old Bay garlic and herb blend.
Off to the grill they go for a nice hot cook over lump charcoal in the kamado. Probably only had them on for about 5 minutes per side. Brought them in and covered them for a few minutes while getting everything else ready to roll.
Earlier between other things I prepped an appetizer. Basil parmesan crisp topped with a blend of gruyere and parmesan with olive tapenade. Served with a slice of manchego cheese and some roasted Italian peppers.
Time for the money shot. All plated up and time to eat. Plating was pretty basic because we were starving and not waiting LOL.
This stuff was amazing!! The alfredo sauce was creamy and the gruyere adds a nice nuttiness to the flavor. The palmini is really good I would give it a slight edge over zoodles. Thanks for looking!!
